Cultured Meat
Cultured meat
Japanese: 培養肉
Meat produced by culturing animal cells outside the body. Considered lower in environmental impact than conventional livestock, fermentation aids in producing culture media and growth factors.
Cultured meat involves growing animal cells in bioreactors for food. It may mitigate greenhouse gas emissions, water consumption, and land use associated with conventional livestock. Fermentation technology plays a vital role here: precision fermentation enables microorganisms to produce the growth factors and proteins needed for cultivation. Since the world's first cultured meat burger was presented in the Netherlands in 2013, technology has advanced rapidly. This field where food ethics, environment, and science intersect is a new frontier for fermentation technology. Cultured meat faces challenges in cost, scalability, and consumer acceptance. Yet as a complement to conventional livestock, its potential is significant. Fermentation technology may be key to making cultured meat commercially viable.